If you manage to find green beans and sorrel in winter, which are available in almost every supermarket, this delicious and vitamin-rich salad is the perfect solution for a weekend meal.
- a handful of green beans
- 1 clove of garlic
- a few sorrel leaves
- olive oil
- 1 tbsp white wine vinegar
- 1 tsp. mild mustard
- ½ tsp. sugar
- sea salt and freshly ground black pepper
Boil the green beans in hot water for 5–7 minutes. In a small bowl, mix olive oil with vinegar, crushed garlic, mustard, sugar, salt, and pepper until well combined. Add the sorrel.
Drain the beans and mix them with the dressing, stirring well.
Serve warm with fresh bread, optionally sprinkled with pine nuts.
Boil the green beans in hot water for 5–7 minutes. In a small bowl, mix olive oil with vinegar, crushed garlic, mustard, sugar, salt, and pepper until well combined. Add the sorrel.
Drain the beans and mix them with the dressing, stirring well.
Serve warm with fresh bread, optionally sprinkled with pine nuts.
